During the Boer War, the town of Ladysmith was under siege. To celebrate the end of the siege, this celebratory Ladysmith cake was invented and has been baked in various Commonwealth countries ever since. It has a raspberry, cinnamon and nut focus that makes it very tasty and more-ish.

Ingredients

175 g butter

3/4 cup sugar

3 eggs

1 1/2 cups plain flour (all purpose flour)

1 tsp baking powder

2 tsp cinnamon

1/4 cup raspberry jam

1/4 cup chopped nuts

Steps

1

Preheat the oven to 180ºC/350ºF.

2

Cream butter and sugar together. They are ready when light and fluffy.

3

In another bowl, beat the eggs. Beat until a firm mixture forms. Sift the baking powder and flour together. Add to the creamed butter and sugar mix. Gradually fold in the beaten eggs until all are combined.

4

Transfer one third of the mixture into a separate bowl and add the cinnamon to this third. Stir cinnamon through.

5

Line the cake baking pan with baking paper. Pour the cinnamon mixture into the base of the lined cake pan. Using a knife, gently spread the raspberry jam across the top of the cinnamon mixture.

6

Pour over the remaining cake mixture. Smooth the top and sprinkle over with the chopped nuts.

7

Place in the oven and bake for 50 minutes, or until cake springs back when touched lightly.

8

Remove from oven and allow to cool in the pan for 10 minutes. After 10 minutes, leave the cake to cool completely on a wire cooling rack.